Back to School Cupcakes
Get your kids ready for school with these adorable back to school cupcakes that look like composition notebooks. They're made with a chocolate cake mix, homemade chocolate frosting, and topped with cookies and creme crunch, white fondant, and an apple icing decoration.
Servings: 24 cupcakes
Ingredients
Cupcakes
- 15.25 ounce box of chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Frosting
- 1 cup butter room temperature
- 2 3/4 cups powdered sugar
- 1/2 cup cocoa powder
- 4 tablespoons heavy cream
- 1/2 cup Wilton cookies & creme crunch sprinkles
- white fondant
- 24 apple icing decorations optional but super cute
Instructions
Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake pan with the black cupcake liners.
- Mix the 15.25 ounce box of chocolate cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water until smooth and incorporated.
- Fill each cupcake cavity two-thirds full.
- Bake 18-20 minutes or until done. Insert a toothpick around 18 minutes and it comes out clean, the cupcakes are done.
- Remove from the oven and let cool completely.
Frosting
- In a mixing bowl, add in the 1 cup butter, 2 3/4 cups powdered sugar, 1/2 cup cocoa powder, and 4 tablespoons heavy cream. Beat with a hand mixer on medium until most of the powdered sugar is worked in. Turn hand mixer to high and beat until 1 to 2 minutes until the frosting is light and fluffy.
- Add the frosting into a piping bag fitted with a large round tip. I used the Wilton 1A tip.
- Pipe a mound of chocolate frosting on top of the cooled cupcakes,
- Using an off-set spatula, flatten the top of the mound of frosting.
- Dip each frosted cupcake into the 1/2 cup Wilton cookies & creme crunch sprinkles
- Take a small handful of white fondant and gently roll out using a rolling pin. If the fondant sticks, use a little bit of powdered sugar to help make it easier to work with.
- Once the fondant is rolled to about 1/8" thick, use a sharp paring knife to cut out rectangles to put on top of each cupcake.
- Using the leftover chocolate frosting, add a little frosting to the back of the fondant rectangles and apple icing decorations.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 267kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 225mg | Potassium: 96mg | Fiber: 1g | Sugar: 23g | Vitamin A: 270IU | Calcium: 35mg | Iron: 1.2mg
